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Roast pumpkin and aubergine spaghetti

This is a nice way to use pumpkin, a spicy and warming pumpkin pasta dish. These quantities serve 2; takes about 45 minutes in total, with some spare time in the middle.

  • 1/2 a pumpkin
  • 1 medium orange chilli
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Plenty of olive oil
  • 1/2 an aubergine
  • 2 tomatoes
  • Spaghetti

Put the oven on hot, about 210--220 C. Peel and deseed the pumpkin, and slice it into slices about 1/2 cm thick and 4 or 5 cm long - no need to be exact, but we want thinnish pieces. Chop the chilli up into rings too.

In a roasting tin, put a good glug of olive oil, then the pumpkin and chilli. Sprinkle over the paprika and turmeric, then toss to mix. Put this in the oven and let it roast for about 40 minutes, preparing the aubergine and pasta in the mean time.

The aubergine needs to be cut into pieces of similar size and shape to the pumpkin. The tomatoes, leave them whole but cut out the stalky bit. Halfway through the pumpkin's cooking time, add the aubergine, another glug of olive oil, toss briefly to mix, and sit the tomatoes in the middle somewhere, then put it all back in the oven.

Cook the spaghetti according to the packet instructions (e.g. boil for 15 minutes). Drain it, and get the other stuff out of the oven. In the pan that you used for the pasta (or a new pan), put the two roasted tomatoes and bash them with a serving spoon so they fall apart and become a nice lumpy paste. Add the pasta to them and mix. Then add the other roast vegetables, and mix all together, but gently this time so you don't mush the veg.

Serve with some parmesan perhaps.

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